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Basil, tomatoes, and balsamic vinegar are one of my very favorite flavor combinations. So yummy and perfect in it’s simplicity, right? This Dairy Free Caprese Frittata celebrates the flavors of the traditional caprese salad in a healthy and delicious breakfast dish!
Sure, it doesn’t include mozzarella which is a staple in a caprese salad, but it really doesn’t need it. Without the cheese it’s lighter and still packs the full power of the caprese salad taste. You’re honestly not going to miss it.
I use Roasted Cherry Tomatoes because roasting packs a punch. You can of course use raw tomatoes to save time. I like to roast a full container of cherry tomatoes in advance and use them in a variety of ways throughout the week. I add them to scrambled eggs, toss them in pasta, and cook them in this frittata.
Potatoes and onions create a sort of “crust” on the bottom of this frittata. Plus the potatoes help make any frittata and breakfast casserole more filling so I’m always a fan.
A drizzle of balsamic vinegar on top of each slice completes this caprese inspired frittata. Boy, does that make a difference!
The obvious choice is to make this for breakfast but why not serve it up for lunch or dinner? I’m definitely not a believer that egg dishes are only for the morning. No matter when you enjoy it, you’ll love pairing it with potatoes, fruit, or a fresh salad.
This Caprese Frittata pairs beautifully with Skillet Breakfast Potatoes. Give it a try for a complete and good for you meal!
Made this and loved it? If you share a photo of your finished dish on Instagram I’d love it if you’d tag me so I can come check it out!
Caprese Frittata
Ingredients
- 1 medium potato
- 1 medium white or yellow onion
- 2 tbsp olive oil
- 9 eggs
- 1/2 cup water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup roasted cherry tomatoes
- 1/8 cup fresh basil leaves
- 1/8 cup balsamic vinegar
Instructions
- Preheat oven to 400 degrees.
- On the stove heat olive oil over medium high heat in a cast iron skillet. Add sliced onions and diced potatoes. Cook for 3 to 5 minute or until onions and potatoes are tender and have a little browning. Once finished spread them into a single layer in the bottom of the skillet. Remove skillet from heat and set aside. (If you don't have any olive oil remaining in the pan add a splash more to help prevent sticking.)
- Whisk eggs, water, and seasoning together in a large bowl. Pour over the potatoes and onions in the skillet.
- Top with roasted tomatoes and fresh basil leaves.
- Bake for 12 to 15 minutes. (13 minutes is the sweet spot for my oven.) Center should not be jiggly when done. Remove skillet from oven.
- Slice and drizzle with balsamic vinegar for a taste that's truly reminiscent of a classic caprese dish!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummm! I love the addition of potatoes! Great for the weekends!
Yes! Perfect weekend breakfast! Thanks, Joni!
Swoon!!! I want this for breakfast tomorrow! These are some of my favorite flavors.
Mine too! Thank you, Emily!
I love fritattas for their versatility and the ability to use whatever combo of ingredients you have on hand to make a delicious and nourishing meal! The combo you put together here looks dreamy! thank you for sharing!
Exactly! There’s just so much you can with a frittata! Thanks, Tessa!
I’m a huge frittata fan! I can’t believe his is dairy free! Will be sure to give this recipe a go!
I love a great frittata too! Thanks, Carrie!
Yum! What a great breakfast! So savory and beautiful!
Thanks so much, Linda! <3
Oh yes, this with those skillet potatoes!! I love what you said about roasted tomatoes and their flavor just being bigger!! 🙂 🙂
Thanks, Megan! Roasting just makes EVERYTHING better, right?! <3
I’ve been doing Whole30 this month, and I’ve got to say that I don’t miss dairy as much as I thought I would. I’d love to add this to my breakfast repertoire!
I’m always surprised by how easy it is to do without dairy (because I really do love cheese)! Congrats on your Whole30!
Yum! I love the classic caprese flavour too, it’s all that basil 🙂 Love the idea of putting potato on the bottom too!
Thank you so much, Monique! I’ll take basil in everything!
This will be on my meal prep list for next week! So beautifully presented and what a nice breakfast option.
I hope you love it, Yvonne! <3
I cant believe this is dairy-free. I always throw a little milk in my frittata, but I am glad it is not needed in this receipe. Looks amazing.
Yes! The milk definitely isn’t necessary but that’s how I grew up doing scrambled eggs, etc! It’s nice to know you don’t have to!